20 Flavorful Chicken Seasoning Recipes for Every Occasion

Unlock the secret to transforming your chicken dishes from mundane to magnificent with our roundup of 20 Flavorful Chicken Seasoning Recipes for Every Occasion. Whether you’re whipping up a quick weeknight dinner or hosting a festive gathering, these blends promise to elevate your meals with minimal effort. Dive in and discover your next kitchen staple that’ll have everyone asking for seconds!

Garlic Herb Roasted Chicken

Starting with the basics, Garlic Herb Roasted Chicken is a classic dish that brings warmth and flavor to any table. Simple yet sophisticated, this recipe is perfect for beginners looking to impress.

Ingredients

• 1 whole chicken (about 4 lbs), patted dry with paper towels
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper
• 1 lemon, halved

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and pepper to create a fragrant herb paste.
3. Carefully loosen the skin of the chicken with your fingers, then rub half of the herb paste underneath the skin for maximum flavor.
4. Rub the remaining herb paste all over the outside of the chicken, covering it evenly.
5. Place the lemon halves inside the chicken cavity to infuse it with citrusy aroma as it cooks.
6. Transfer the chicken to a roasting pan and roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
7. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute, ensuring a moist and tender result.

Creating a golden, crispy skin while keeping the meat juicy is the hallmark of this dish. Serve it alongside roasted vegetables or a fresh salad for a complete meal that’s sure to delight.

Lemon Pepper Grilled Chicken

This Lemon Pepper Grilled Chicken is a perfect blend of tangy and spicy, ideal for a summer barbecue or a quick weeknight dinner. The methodical steps below ensure even beginners can achieve a juicy, flavorful result.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), evenly thick
• 3 tbsp freshly squeezed lemon juice, bright and tangy
• 2 tbsp rich extra virgin olive oil
• 1 tbsp coarsely ground black pepper, for a bold kick
• 1 tsp fine sea salt, to enhance flavors
• 2 cloves garlic, minced, for a pungent depth
• 1 tsp lemon zest, for a citrusy aroma

Instructions

1. In a medium bowl, whisk together the freshly squeezed lemon juice, rich extra virgin olive oil, coarsely ground black pepper, fine sea salt, minced garlic, and lemon zest until well combined.
2. Add the evenly thick boneless, skinless chicken breasts to the bowl, ensuring each piece is fully coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure a good sear without burning.
4. Remove the chicken from the marinade, letting excess drip off, and place on the grill. Discard the remaining marinade.
5. Grill the chicken for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F when checked with a meat thermometer.
6. Let the chicken rest for 5 minutes before slicing to retain its juices.

After grilling, the chicken boasts a beautifully charred exterior with a moist, tender interior. The lemon pepper seasoning offers a vibrant flavor profile that pairs wonderfully with a crisp salad or roasted vegetables for a complete meal.

Cajun Spiced Chicken Wings

Now, let’s dive into making some irresistibly crispy and flavorful Cajun Spiced Chicken Wings that will surely be the star of any gathering. Follow these steps carefully to achieve perfectly seasoned wings with a delightful crunch.

Ingredients

• 2 lbs of fresh, plump chicken wings
• 2 tbsp of vibrant, homemade Cajun seasoning
• 1 tbsp of coarse, flaky sea salt
• 1/2 cup of golden, all-purpose flour
• 1/4 cup of rich, extra virgin olive oil
• 1 tsp of finely ground black pepper
• 1/2 tsp of aromatic garlic powder

Instructions

1. Preheat your oven to a toasty 400°F (204°C) to ensure a crispy finish.
2. In a large bowl, toss the chicken wings with olive oil until each wing is lightly but evenly coated.
3. Combine the flour, Cajun seasoning, salt, black pepper, and garlic powder in a separate bowl, mixing thoroughly to create a uniform blend.
4. Dredge each oiled wing in the flour mixture, pressing gently to adhere the seasoning evenly on all sides.
5. Arrange the wings on a wire rack placed over a baking sheet, allowing air to circulate around each wing for optimal crispiness.
6. Bake in the preheated oven for 45-50 minutes, flipping the wings halfway through, until they are golden brown and crispy.
7. Let the wings rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist and flavorful meat.

With their bold Cajun spices and satisfying crunch, these wings are perfect served with a cool, creamy dipping sauce or atop a crisp, refreshing salad for a lighter meal.

Smoky Paprika Chicken Thighs

Here’s a simple yet flavorful dish that will bring warmth and depth to your dinner table. Smoky Paprika Chicken Thighs are perfect for those who love a bit of spice and a lot of flavor, combining ease with elegance in every bite.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 pounds), patted dry
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon smoked paprika, for a deep, woody aroma
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper, for a sharp bite
• 2 cloves garlic, minced, for a pungent kick
• 1/2 cup chicken broth, low-sodium preferred
• 1 tablespoon fresh lemon juice, for a bright finish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a small bowl, mix the smoked paprika, kosher salt, and black pepper to create a uniform spice blend.
3. Rub the chicken thighs with the olive oil, then evenly coat them with the spice mixture, ensuring every piece is well seasoned.
4. Heat a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down, searing for 5-7 minutes until the skin is golden and crispy. Tip: Do not move the chicken during searing to achieve that perfect crust.
5. Flip the chicken thighs and add the minced garlic around them, cooking for 1 minute until fragrant.
6. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan for added flavor.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Tip: Resting ensures moist, tender meat.

The smoky paprika infuses the chicken with a robust flavor, while the crispy skin gives way to juicy, tender meat beneath. Serve atop a bed of creamy polenta or with roasted vegetables for a complete meal that’s as satisfying to eat as it is simple to make.

Spicy Sriracha Chicken Skewers

Are you ready to elevate your grilling game with a dish that packs both flavor and heat? These Spicy Sriracha Chicken Skewers are perfect for those who love a little kick in their meals, combining the bold flavors of sriracha with the succulence of perfectly grilled chicken.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup sriracha sauce, with its vibrant red hue and garlicky heat
• 2 tbsp honey, for a touch of natural sweetness
• 1 tbsp soy sauce, adding depth and umami
• 1 tbsp fresh lime juice, for a bright citrus note
• 2 cloves garlic, minced, to enhance the savory profile
• 1 tbsp sesame oil, rich and nutty
• 1/2 tsp ground ginger, for a warm, spicy undertone
• Bamboo skewers, soaked in water for 30 minutes to prevent burning

Instructions

1. In a large bowl, whisk together the sriracha sauce, honey, soy sauce, lime juice, minced garlic, sesame oil, and ground ginger until well combined.
2. Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure a good sear without charring.
4. Thread the marinated chicken pieces onto the soaked bamboo skewers, leaving a small space between each piece for even cooking.
5. Grill the skewers for 4-5 minutes on each side, or until the chicken is cooked through and has beautiful grill marks. Tip: Avoid moving the skewers too much to get those perfect marks.
6. Let the skewers rest for 5 minutes before serving to allow the juices to redistribute. Tip: Covering them loosely with foil will keep them warm.

Enjoy these skewers with a side of cool cucumber salad to balance the heat, or serve them over a bed of fluffy jasmine rice to soak up all the delicious sauce. Either way, the combination of spicy, sweet, and savory flavors will make this dish a new favorite.

Mediterranean Za’atar Chicken

Yearning for a dish that transports your taste buds to the sun-drenched shores of the Mediterranean? This Mediterranean Za’atar Chicken is a fragrant, flavorful journey in every bite, perfect for beginners to master with ease.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (juicy and tender)
• 2 tbsp za’atar spice blend (aromatic and earthy)
• 1/4 cup rich extra virgin olive oil
• 3 cloves garlic (minced, pungent and fresh)
• 1 lemon (zested and juiced, bright and tangy)
• 1 tsp kosher salt (coarse and clean)
• 1/2 tsp finely ground black pepper (sharp and spicy)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking.
2. In a small bowl, whisk together the za’atar spice blend, minced garlic, lemon zest, lemon juice, olive oil, salt, and black pepper to create a marinade.
3. Place the chicken thighs in a large mixing bowl and pour the marinade over them, ensuring each piece is thoroughly coated. Tip: For deeper flavor, let the chicken marinate for at least 30 minutes in the refrigerator.
4. Transfer the chicken and marinade to a baking dish, arranging the thighs in a single layer to promote even cooking.
5. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
6. For a golden finish, broil the chicken for an additional 2-3 minutes, watching closely to prevent burning. Tip: This step adds a delightful crispness to the edges.

Delight in the succulent texture and vibrant flavors of this Mediterranean Za’atar Chicken, where the earthy za’atar and tangy lemon create a harmonious blend. Serve it over a bed of fluffy couscous or alongside roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Jerk Chicken with Allspice and Thyme

Preparing Jerk Chicken with Allspice and Thyme is an adventure in flavor, combining the heat of Scotch bonnet peppers with the earthy tones of allspice and thyme. This guide will walk you through each step to achieve perfectly spiced, succulent chicken.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (preferably organic, for deeper flavor)
• 3 tbsp freshly ground allspice berries (for a vibrant, aromatic punch)
• 2 tbsp finely chopped fresh thyme leaves (their citrusy notes brighten the dish)
• 1 Scotch bonnet pepper, finely minced (handle with care, for a fiery kick)
• 3 cloves garlic, minced (for a pungent depth)
• 1/4 cup soy sauce (use a rich, aged variety for umami complexity)
• 2 tbsp brown sugar (for a caramelized crust)
• 1 tbsp vegetable oil (a neutral base to carry flavors)
• 1 lime, juiced (its acidity balances the heat)

Instructions

1. In a large bowl, combine the minced Scotch bonnet pepper, garlic, soy sauce, brown sugar, vegetable oil, lime juice, allspice, and thyme to create the marinade.
2. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, to deepen the flavors.
3. Preheat your grill to medium-high heat (375°F) for direct grilling. Tip: Soak wooden skewers in water for 30 minutes if using, to prevent burning.
4. Remove the chicken from the marinade, letting excess drip off. Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F and the skin is charred and crispy.
5. Let the chicken rest for 5 minutes before serving to allow juices to redistribute. Tip: For extra flavor, brush with reserved marinade during the last 2 minutes of grilling.

Here’s how it turns out: The chicken boasts a smoky, spicy crust with a juicy interior, infused with the warm, complex flavors of allspice and thyme. Serve it alongside a cool mango salsa or over a bed of coconut rice to complement the heat.

Rosemary and Thyme Roast Chicken

Very few dishes can match the comforting aroma and flavor of a perfectly roasted chicken, especially when it’s seasoned with the earthy notes of rosemary and thyme. This recipe will guide you through each step to achieve a golden, juicy roast chicken that’s sure to impress.

Ingredients

• 1 whole chicken (about 4 lbs), patted dry with paper towels
• 2 tbsp rich extra virgin olive oil
• 1 tbsp finely chopped fresh rosemary
• 1 tbsp finely chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper
• 1 lemon, halved
• 4 garlic cloves, smashed

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken.
2. In a small bowl, mix together the olive oil, rosemary, thyme, salt, and pepper to create a fragrant herb rub.
3. Gently loosen the skin over the chicken breasts and thighs with your fingers, being careful not to tear it.
4. Rub the herb mixture evenly under the skin and all over the outside of the chicken for maximum flavor.
5. Place the lemon halves and smashed garlic cloves inside the chicken cavity to infuse it with citrus and garlic notes as it roasts.
6. Transfer the chicken to a roasting pan, breast side up, and roast in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part of the thigh.
7. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute, ensuring a moist and tender result.

Succulent and aromatic, this rosemary and thyme roast chicken boasts a crispy skin and moist, flavorful meat. Serve it alongside roasted vegetables or over a bed of creamy mashed potatoes for a complete meal that celebrates the simplicity and elegance of home cooking.

Tandoori-Spiced Chicken Drumsticks

Ready to dive into the vibrant flavors of Indian cuisine with a simple yet irresistible dish? Tandoori-spiced chicken drumsticks bring the warmth of traditional spices to your table, offering a perfect balance of smoky, tangy, and slightly spicy notes that are sure to delight.

Ingredients

• 8 skin-on, bone-in chicken drumsticks, patted dry
• 1 cup plain Greek yogurt, thick and creamy
• 2 tbsp fresh lemon juice, brightly acidic
• 2 tbsp tandoori masala, aromatic and vibrant
• 1 tbsp garlic paste, pungent and finely ground
• 1 tbsp ginger paste, spicy and fresh
• 1 tsp smoked paprika, deep and slightly sweet
• 1 tsp ground cumin, earthy and warm
• 1/2 tsp cayenne pepper, for a gentle heat
• 1 tbsp vegetable oil, neutral and light
• Salt, to season

Instructions

1. In a large mixing bowl, combine the Greek yogurt, lemon juice, tandoori masala, garlic paste, ginger paste, smoked paprika, ground cumin, cayenne pepper, and a generous pinch of salt. Mix until a smooth, uniform marinade forms.
2. Add the chicken drumsticks to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor penetration.
3. Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil for easy cleanup. Lightly brush the foil with vegetable oil to prevent sticking.
4. Arrange the marinated drumsticks on the prepared baking sheet, leaving space between each piece for even cooking. Discard any remaining marinade.
5. Bake in the preheated oven for 35-40 minutes, turning halfway through, until the chicken is cooked through and the skin is slightly charred and crispy.
6. For an extra smoky flavor, broil the drumsticks for the last 2-3 minutes, watching closely to prevent burning.

The drumsticks emerge from the oven with a tantalizingly crispy exterior and juicy, flavorful meat inside. Serve them atop a bed of fragrant basmati rice or with a side of cooling cucumber raita to balance the spices.

Lemon Garlic Butter Chicken

Unlock the secrets to a perfectly balanced dish with this Lemon Garlic Butter Chicken, a recipe that marries the zest of lemon with the richness of butter and the punch of garlic for a meal that’s both comforting and elegant.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), patted dry
• 3 tbsp unsalted butter, creamy and at room temperature
• 2 tbsp fresh lemon juice, brightly acidic
• 3 cloves garlic, minced to a fine paste
• 1 tsp kosher salt, coarse and flaky
• 1/2 tsp freshly ground black pepper, finely milled
• 1 tbsp rich extra virgin olive oil
• 1/2 cup chicken broth, low-sodium and savory
• 1 tbsp fresh parsley, finely chopped for a burst of color

Instructions

1. In a large skillet, heat the olive oil over medium-high heat until shimmering, about 2 minutes.
2. Season the chicken breasts evenly with salt and pepper, ensuring each piece is well-coated.
3. Add the chicken to the skillet and cook for 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F.
4. Remove the chicken from the skillet and set aside on a plate, loosely covered with foil to keep warm.
5. In the same skillet, reduce the heat to medium and add the butter, lemon juice, garlic, and chicken broth, scraping up any browned bits from the bottom of the pan.
6. Simmer the sauce for 3-4 minutes, or until slightly thickened, stirring occasionally.
7. Return the chicken to the skillet, turning to coat in the sauce, and cook for an additional 2 minutes to heat through.
8. Sprinkle with fresh parsley before serving.

Buttery and tender, the chicken is enveloped in a sauce that’s both bright and deeply savory. Serve it over a bed of fluffy mashed potatoes or alongside crisp green beans for a meal that’s as visually appealing as it is delicious.

BBQ Dry Rub Chicken Wings

Great for any gathering, these BBQ Dry Rub Chicken Wings are a foolproof way to impress with minimal effort. Get ready to coat, bake, and enjoy wings that are crispy on the outside, tender on the inside, and packed with smoky, sweet, and spicy flavors.

Ingredients

• 2 lbs of fresh, plump chicken wings
• 1/4 cup of dark brown sugar, packed for a deep molasses sweetness
• 2 tbsp of smoked paprika for a robust, woody aroma
• 1 tbsp of garlic powder for a pungent kick
• 1 tbsp of onion powder for a subtle, savory depth
• 1 tsp of cayenne pepper for a fiery touch
• 1 tsp of finely ground black pepper for sharp heat
• 1 tsp of sea salt for clean, crisp seasoning
• 1/2 tsp of ground cumin for a warm, earthy note

Instructions

1. Preheat your oven to 400°F (204°C) to ensure a crispy finish.
2. In a large bowl, combine the dark brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, sea salt, and ground cumin to create the dry rub.
3. Pat the chicken wings dry with paper towels to help the rub adhere better.
4. Toss the wings in the dry rub until evenly coated, using your hands to massage the spices into the skin for maximum flavor.
5. Arrange the wings in a single layer on a wire rack set over a baking sheet to allow heat to circulate evenly.
6. Bake for 45-50 minutes, flipping halfway through, until the wings are golden brown and the internal temperature reaches 165°F (74°C).
7. Let the wings rest for 5 minutes before serving to allow the juices to redistribute.

Absolutely irresistible, these wings boast a perfect balance of sweetness and heat with a satisfying crunch. Serve them alongside a cool, creamy blue cheese dip and crisp celery sticks for a classic combo, or pile them high on a platter for a crowd-pleasing centerpiece.

Herbes de Provence Baked Chicken

Always looking for a simple yet flavorful dish to impress your dinner guests? This Herbes de Provence Baked Chicken combines the rustic charm of French countryside cooking with the ease of a one-pan meal, perfect for any night of the week.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 pounds), patted dry with paper towels
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon Herbes de Provence, freshly ground for maximum aroma
• 1 teaspoon coarse sea salt
• 1/2 teaspoon finely ground black pepper
• 1 lemon, thinly sliced into rounds
• 3 garlic cloves, thinly sliced

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking.
2. In a small bowl, mix the Herbes de Provence, sea salt, and black pepper to create a uniform seasoning blend.
3. Rub the chicken thighs all over with olive oil, then evenly coat them with the seasoning mix, including under the skin for deeper flavor.
4. Arrange the lemon slices and garlic slices in a single layer at the bottom of a baking dish to create a fragrant bed for the chicken.
5. Place the seasoned chicken thighs skin-side up on top of the lemon and garlic layer, ensuring they’re not crowded for optimal crispiness.
6. Bake in the preheated oven for 45 minutes, or until the chicken skin is golden brown and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist and tender meat.

Golden and aromatic, this Herbes de Provence Baked Chicken offers a crispy skin with juicy, herb-infused meat beneath. Serve it over a bed of roasted vegetables or alongside a crisp green salad for a complete meal that’s as beautiful as it is delicious.

Chili Lime Grilled Chicken Breast

Unlock the vibrant flavors of summer with this Chili Lime Grilled Chicken Breast recipe, perfect for beginners eager to master the grill. Follow these methodical steps to achieve juicy, flavorful chicken every time.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 tbsp fresh lime juice (from about 1 juicy lime)
• 1 tbsp chili powder (smoky and aromatic)
• 1 tsp garlic powder (finely ground for even distribution)
• 1 tsp ground cumin (warm and earthy)
• 1/2 tsp salt (fine sea salt for better absorption)
• 1/4 cup extra virgin olive oil (rich and fruity)
• 1 tbsp honey (pure and smooth for a touch of sweetness)

Instructions

1. In a small bowl, whisk together the fresh lime juice, chili powder, garlic powder, ground cumin, salt, extra virgin olive oil, and honey until well combined.
2. Place the chicken breasts in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage gently to ensure each breast is evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) and lightly oil the grates to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place on the grill. Discard the remaining marinade.
5. Grill the chicken for 6 to 7 minutes on the first side, until you see grill marks and the edges start to turn opaque.
6. Flip the chicken and grill for another 5 to 6 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
7. Transfer the chicken to a plate and let it rest for 5 minutes before slicing to retain its juices.

With its perfect balance of tangy lime and smoky chili, this grilled chicken boasts a succulent texture that pairs wonderfully with a crisp salad or wrapped in warm tortillas. The caramelized edges from the grill add a delightful crunch to every bite.

Five-Spice Asian Chicken Thighs

Cooking at home can transform simple ingredients into a symphony of flavors, and today, we’re diving into a dish that’s both aromatic and deeply satisfying. Let’s get started with the ingredients and steps to create this flavorful meal.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs (preferably organic for richer flavor)
• 2 tbsp high-quality five-spice powder (for an aromatic depth)
• 1/4 cup soy sauce (opt for low-sodium to control saltiness)
• 2 tbsp honey (local, raw honey adds a subtle floral note)
• 1 tbsp freshly grated ginger (for a bright, spicy kick)
• 2 cloves garlic, minced (freshly minced for the best aroma)
• 1 tbsp toasted sesame oil (adds a nutty, rich undertone)
• 1/2 cup chicken broth (homemade or low-sodium store-bought for depth)
• 2 green onions, thinly sliced (for a fresh, crisp garnish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the five-spice powder, soy sauce, honey, grated ginger, minced garlic, and sesame oil. Whisk until the mixture is smooth and well integrated.
3. Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Let them sit for at least 15 minutes to absorb the flavors.
4. Heat a large oven-proof skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for 3-4 minutes until the skin is golden and crispy.
5. Flip the chicken thighs and pour the remaining marinade over them. Add the chicken broth to the skillet to create a sauce.
6. Transfer the skillet to the preheated oven. Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove the skillet from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute, ensuring moist meat.
8. Garnish with thinly sliced green onions before serving.

Great job! The five-spice Asian chicken thighs should now have a crispy skin, tender meat, and a sauce that’s perfectly balanced between sweet, savory, and aromatic. Serve them over a bed of steamed jasmine rice or with a side of stir-fried vegetables for a complete meal.

Parmesan Herb Crusted Chicken

Always looking for a way to elevate your weeknight dinner? Parmesan Herb Crusted Chicken combines simplicity with elegance, offering a crispy, flavorful coating that’s sure to impress. Let’s walk through the steps to create this delightful dish, perfect for any home cook looking to add a gourmet touch to their meal.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup freshly grated Parmesan cheese (sharp and nutty)
• 1/2 cup panko breadcrumbs (light and crispy)
• 2 tbsp finely chopped fresh parsley (bright and herbaceous)
• 1 tbsp minced garlic (aromatic and pungent)
• 1/2 tsp kosher salt (coarse and clean-tasting)
• 1/4 tsp freshly ground black pepper (bold and spicy)
• 1/4 cup rich extra virgin olive oil (fruity and smooth)
• 2 large farm-fresh eggs (vibrant and rich)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a shallow dish, whisk together the eggs until fully beaten, creating a smooth, golden base for coating.
3. In another shallow dish, combine the Parmesan cheese, panko breadcrumbs, parsley, garlic, salt, and pepper, mixing well to ensure even distribution of flavors.
4. Dip each chicken breast into the beaten eggs, allowing any excess to drip off, then press firmly into the Parmesan mixture, coating both sides evenly. Tip: For extra crunch, double coat by repeating the egg and breadcrumb steps.
5. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Carefully add the coated chicken breasts, cooking for 3-4 minutes per side until the crust is golden brown and crispy. Tip: Avoid overcrowding the pan to ensure even browning.
6. Transfer the seared chicken breasts to the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Use a meat thermometer for perfect doneness every time.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring a moist and tender bite.

Unbelievably crispy on the outside and juicy on the inside, this Parmesan Herb Crusted Chicken is a testament to how simple ingredients can transform into something extraordinary. Serve it alongside a crisp green salad or over a bed of creamy mashed potatoes for a meal that’s as visually appealing as it is delicious.

Harissa Spiced Chicken Kebabs

First, let’s dive into making Harissa Spiced Chicken Kebabs, a dish that’s as vibrant in flavor as it is simple to prepare. Perfect for beginners, this recipe will guide you through each step to achieve perfectly spiced, juicy kebabs every time.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tbsp harissa paste, smoky and slightly sweet
• 1 tbsp fresh lemon juice, bright and tangy
• 2 cloves garlic, minced to a fine paste
• 1 tsp ground cumin, warm and earthy
• 1 tsp smoked paprika, rich and deep
• 1/2 tsp sea salt, finely ground
• 2 tbsp extra virgin olive oil, lush and fruity
• 1/4 cup fresh cilantro, roughly chopped for garnish

Instructions

1. In a large mixing bowl, combine the harissa paste, lemon juice, minced garlic, cumin, smoked paprika, sea salt, and olive oil. Whisk until the marinade is smooth and well blended.
2. Add the chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, aiming for a steady temperature of 375°F. Tip: If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Thread the marinated chicken onto skewers, leaving a small space between each piece for even cooking.
5. Place the kebabs on the preheated grill. Cook for 4-5 minutes on each side, or until the chicken reaches an internal temperature of 165°F and has visible grill marks.
6. Remove the kebabs from the grill and let them rest for 3 minutes. Tip: Resting allows the juices to redistribute, ensuring moist chicken.
7. Sprinkle the chopped cilantro over the kebabs before serving. Tip: For an extra burst of flavor, serve with a side of garlic yogurt sauce.

Succulent and packed with a smoky, spicy kick, these Harissa Spiced Chicken Kebabs are a testament to how simple ingredients can create extraordinary flavors. Serve them atop a bed of fluffy couscous or with a crisp, green salad for a complete meal that’s sure to impress.

Old Bay Seasoned Fried Chicken

Hailing from the Chesapeake Bay region, a staple of Maryland’s culinary heritage has made its way into our kitchens today. The star of the show is a beloved seasoning blend that brings people together: Old Bay.

Ingredients

• 1 lb chicken pieces (legs, thighs, wings, breasts), skin removed
• 2 tbsp Old Bay Seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 1 cup all-purpose flour
• 2 large eggs, beaten
• Vegetable oil for frying (at least 1/2-inch deep in a skillet)

Instructions

1. Mix together the Old Bay Seasoning, paprika, garlic powder, onion powder, salt, and black pepper in a small bowl.
2. In a separate bowl, place the flour. This will be our dredging station.
3. Dredge each piece of chicken in the flour, shaking off excess. This helps create a crispy exterior.
4. Next, dip the floured chicken pieces into the beaten eggs for a rich, eggy coating. Don’t worry if it gets a bit messy!
5. Rolled in the Old Bay Seasoning blend, our chicken is starting to develop that signature flavor. Make sure to coat evenly.
6. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat (between 350-375F). If you have a thermometer, this will ensure the oil reaches the perfect temperature for frying.
7. Fry the chicken pieces in batches to avoid overcrowding. Fry for 8-10 minutes or until golden brown and cooked through.
8. Using a slotted spoon, carefully remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Be patient this step is crucial for crispiness!

Once you’ve fried all the pieces, take a moment to admire your handiwork! The Old Bay Seasoning infuses a deep, slightly sweet flavor into the chicken. This dish is perfect for snacking on its own or served with your favorite sides: creamy coleslaw, crispy pickles, or golden-brown tater tots.

Greek Yogurt Marinated Chicken

Relying on a quick and easy recipe to get you through the week? Look no further! Today, we’re making a mouthwatering Greek Yogurt Marinated Chicken dish that’s perfect for a busy home cook. With its tangy yogurt marinade and crispy exterior, this chicken is sure to please even the pickiest eaters.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 cup rich Greek yogurt (non-fat or low-fat works too)
• 2 cloves of garlic, minced
• 1 tablespoon finely ground black pepper
• 1 teaspoon dried oregano
• 1/4 cup extra virgin olive oil
• 2 lemons, juiced (about 2 tablespoons)
• 2 cups mixed greens (optional for serving)

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with aluminum foil or parchment paper, leaving some overhang for easy cleanup.
2. In a large bowl, whisk together the Greek yogurt, garlic, black pepper, and dried oregano until smooth. Add the extra virgin olive oil and lemon juice, whisking until combined.
3. Place the chicken breasts in a separate, shallow dish or zip-top plastic bag. Pour the marinade over the chicken, turning to coat evenly. Cover or seal the bag, making sure the chicken is completely submerged in the marinade. Refrigerate for at least 2 hours or overnight (up to 12 hours).
4. After marinating, remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
5. Place the chicken on the prepared baking sheet, leaving about 1 inch of space between each breast. Bake in the preheated oven for 20-25 minutes or until cooked through (internal temperature reaches 165F). Let the chicken rest for 5 minutes before slicing.

Important Notes:

– Make sure to not over-marinate the chicken, as this can lead to mushy texture.
– If you prefer a crisper exterior, broil the chicken for an additional 2-3 minutes after baking. Keep an eye on it to avoid burning.

This Greek Yogurt Marinated Chicken has a tender and juicy interior, with a tangy yogurt flavor that’s balanced by the richness of the olive oil. Serve it on top of mixed greens for a refreshing summer salad or alongside your favorite roasted vegetables for a hearty meal. Enjoy!

Garlic Parmesan Buffalo Wings

Tantalizing the taste buds with a classic American twist on a beloved snack is what Garlic Parmesan Buffalo Wings are all about. These mouthwatering morsels bring together the perfect balance of spicy and savory flavors that will leave you wanting more.

Ingredients

• 2 pounds chicken wings, drumettes and flats separated (fresh, never frozen)
• 1 cup all-purpose flour (unsifted, fine quality)
• 2 teaspoons paprika (smoked for added depth of flavor)
• 1 teaspoon garlic powder (freshly ground for optimal potency)
• 1 teaspoon onion powder (mild, adds a touch of sweetness)
• 1/2 teaspoon salt (fine crystal, enhances overall flavor profile)
• 1/4 teaspoon black pepper (coarsely ground, adds a nice kick)
• 1 cup buttermilk (cold, straight from the fridge)
• 1 cup grated Parmesan cheese (high-quality, aged for a rich flavor)
• 2 cloves garlic, minced (freshly pressed for maximum aroma)
• 1/4 cup hot sauce (Frank’s RedHot, adds a spicy kick)
• Vegetable oil for frying (neutral-tasting, with a smoke point of at least 400F)

Instructions

1. Mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper in a large bowl until well combined.
2. Add the chicken wings to the dry mixture and toss until they are evenly coated.
3. In a separate container, whisk together the buttermilk and hot sauce until smooth.
4. Pour the wet ingredients over the chicken wings and toss until they are fully saturated.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
6. Preheat the oil in a deep frying pan or a deep fryer to 375F (190C).
7. Remove the chicken wings from the marinade, allowing any excess to drip off.
8. Dredge the wings in the flour mixture again, shaking off any excess.
9. Fry the wings in batches until golden brown and cooked through, about 8-10 minutes per batch.
10. Using a slotted spoon, transfer the fried wings to a paper towel-lined plate to drain excess oil.
11. In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat.
12. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
13. Pour in the Parmesan cheese and stir until melted and smooth.
14. Toss the fried wings with the garlic-Parmesan sauce until evenly coated.

The result is a crispy exterior giving way to juicy, fall-off-the-bone meat, smothered in a rich, creamy garlic-Parmesan sauce that will leave you craving more. Serve immediately and enjoy!

Chipotle Lime Chicken Tacos

Judging by the popularity of Mexican cuisine in the US, it’s no surprise that tacos have become a staple in many American households. Today, we’re going to make a mouthwatering dish that combines the spicy kick of chipotle peppers with the brightness of lime juice – perfect for a quick and easy dinner or weekend gathering.

Ingredients

• 1 pound boneless, skinless chicken breasts (about 4-6 ounces each)
• 2 large chipotle peppers in adobo sauce, finely chopped
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon olive oil (preferably rich extra virgin)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional, but adds depth of flavor)
• Finely ground black pepper, to taste
• 8-10 corn tortillas (preferably farm-fresh or store-bought with a good balance of softness and crunch)
• Sliced radishes, lime wedges, cilantro, and crumbled queso fresco (optional toppings)

Instructions

1. In a small bowl, whisk together chopped chipotle peppers, lime juice, olive oil, cumin, smoked paprika (if using), and black pepper until smooth.
2. Slice the chicken breasts into thin strips and place them in a large ziplock bag or a shallow dish. Pour the chipotle-lime marinade over the chicken, turning to coat evenly. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 30 minutes or up to 2 hours, flipping the chicken halfway through.
3. Preheat a grill or grill pan to medium-high heat (around 400F). Remove the chicken from the marinade, letting any excess liquid drip off. Grill the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165F and is cooked through.
4. While the chicken is cooking, warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. This will make them more pliable and easier to fold.
5. Once the chicken is done, let it rest for a minute or two before slicing it into thin strips. Assemble the tacos by placing a few slices of the grilled chicken onto a warmed tortilla, followed by any desired toppings (such as sliced radishes, lime wedges, cilantro, and crumbled queso fresco).
6. Serve immediately and enjoy the explosion of flavors!

The texture of these tacos is simply divine – the tender chicken pairs perfectly with the crispy tortillas and crunchy radishes. The chipotle-lime marinade adds a deep, smoky flavor that’s balanced by the brightness of the lime juice. For an extra-special touch, try serving with a side of spicy Mexican street corn or a fresh green salad.

Summary

Kicking off your next meal just got a whole lot easier! Our roundup of 20 Flavorful Chicken Seasoning Recipes has you covered for every occasion, from weeknight dinners to special gatherings. Now it’s time to get cooking! Try one (or two, or three…) and let us know what your favorite is – leave a comment below! Share the love on Pinterest too!